Pumpkin Chocolate Swirl Cheesecake Delightful Recipe

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons sugar
• 16 oz cream cheese, softened
• 1 cups sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cups pumpkin puree
• 1 teaspoon pumpkin pie spice
• 0.5 cups semi-sweet chocolate chips, melted
• 2 tablespoons cocoa powder

Instructions

1. Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add the vanilla extract and mix well. Then, add the eggs one at a time, blending until just combined.
3. Divide the cheesecake mixture into two bowls. In the first bowl, stir in the pumpkin puree and pumpkin pie spice until well blended. In the second bowl, mix in the melted chocolate chips and cocoa powder to create a chocolate cheesecake filling.
4. Pour spoonfuls of the pumpkin filling over the prepared crust, followed by spoonfuls of the chocolate filling. Using a toothpick or a knife, gently swirl the two mixtures together for a marbled effect.
5. Place the springform pan in the preheated oven and bake for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for an hour.
6. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely. Before serving, remove the springform pan and slice into wedges.